So I happened by one of my favorite food stands and they had some really ripe Santa Rita Plums, 10lbs for $4.00. Opportunity for me to make something jammy but after peeling and getting out the pulp I decided to try to slow cook the plums and get the juice and use it for a concentrate. After slow cooking the pulp for 45 minutes I didn't stir or mash the pulp so I wouldn't get a cloudy juice. Another 15 minutes and I strained the remaining pulp and had about almost a half gallon of juice which I was pretty happy with. The flavor was tart without sugar but a very yummy plummy flavor. Here is the recipe that I used to create a Plumade that when added to equal parts of water it was very refreshing and another great concentrate to add to my pantry! Plum Lemonade ConcentrateMakes 4 pints

Cooking: Over medium-high heat add plum juice, lemon juice and sugar and stir to combine.Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat.

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The gel point method is also noted in many cookbooks and is a process to test the gel of a jam, jelly or preserve. There are two methods of testing using a spoon or a plate.

SHEET TEST

Dip a cold metal spoon into the boiling soft spread. Lift the spoon and hold it horizontally with edge down so that the syrup runs off the edge. As the mixture cooks, the drops will become heavier and will drop off the spoon separately but two at a time. When the two drops join together and “sheet” off the spoon, the gel stage has been reached.

FREEZER TEST

Chill a small saucers in the freezer. Place a teaspoonful of soft spread on the chilled saucer and place in the freezer for 1 minute. Remove the saucer from the freezer and push the edge of the spread with your finger. A mixture that has reached the gel stage will be set, and the surface will wrinkle when the edge is pushed.